Cooking

9,586 topics in this forum

1. Mirepoix via Confit Experiment.

   By Porthos, November 14, 2016
   • 10 replies
   • 2k views
   • 
   • Porthos
   • November 17, 2016

2. Mise en place 1 2

   By weinoo, May 8, 2011
   • 31 replies
   • 8.8k views
   • 
   • chutney
   • May 18, 2011

3. Mise en Place

   By mikeycook, October 2, 2003
   • 21 replies
   • 3.3k views
   • 
   • wesza
   • October 6, 2003

4. Miso 1 2 3 4

   By Jinmyo, March 4, 2003
   • 87 replies
   • 31.9k views
   • 
   • liuzhou
   • July 17, 2024

5. Miso

   By nerissa, March 27, 2003
   • 15 replies
   • 2.9k views
   • 
   • nerissa
   • March 29, 2003

6. Mississippi Delta Tamales

   By SNewman004, May 23, 2017
   • 13 replies
   • 5.2k views
   • 
   • OldHobo
   • October 30, 2017

7. Mixed Beef & Chicken Stock

   By jsolomon, September 25, 2005
   • 10 replies
   • 2.3k views
   • 
   • Bill Miller
   • September 26, 2005

8. Mixing grains (specifically barley and basmati rice)

   By patrickamory, December 14, 2014
   • 3 replies
   • 5.6k views
   • 
   • patrickamory
   • December 15, 2014

9. Mixing ground meats w mixer's paddle blade

   By rotuts, May 7, 2016
   • 12 replies
   • 22.5k views
   • 
   • rotuts
   • May 16, 2016

10. Mixing Lean/Fatty Mince

    By 4mylgl6, December 25, 2021
    • 3 replies
    • 3k views
    • 
    • FlashJack
    • December 27, 2021

11. Mizu Shingen Mochi

    By jameswo, January 20, 2015
    • 2 replies
    • 4.4k views
    • 
    • helenjp
    • January 23, 2015

12. Mizuna

    By Shel_B, February 3, 2009
    • 4 replies
    • 1.7k views
    • 
    • AVFOOL
    • February 4, 2009

13. Mmmmm Chunky Vinegar.... wth?

    By nessa, August 9, 2009
    • 3 replies
    • 7.3k views
    • 
    • nessa
    • August 11, 2009

14. Mochi skin. Cold Smoke Salmon questions

    By Anonymous Modernist 770, August 23, 2011
    • 2 replies
    • 2.4k views
    • 
    • Anonymous Modernist 10
    • September 7, 2011

15. Moderately crowding the pan

    By Shalmanese, October 20, 2011
    • 9 replies
    • 2.9k views
    • 
    • patrickamory
    • October 21, 2011

16. Modern Caprese

    By Nicholo P, September 14, 2011
    • 9 replies
    • 5.8k views
    • 
    • cbread
    • September 15, 2011

17. Modern Pressure Cookery 1 2

    By Lavender, October 20, 2003
    • 37 replies
    • 9.2k views
    • 
    • dividend
    • March 12, 2007

18. Modern Solution for No-Rice Sushi?

    By bigchef, April 26, 2013
    • 10 replies
    • 3.7k views
    • 
    • bigchef
    • May 2, 2013

19. Modern uses for blood

    By Shalmanese, October 18, 2014
    • 7 replies
    • 1.8k views
    • 
    • huiray
    • October 19, 2014

20. Modernist and Baldwin Slab Charts -- Sous Vide

    By sigma, July 7, 2011
    • 11 replies
    • 5.4k views
    • 
    • Robert Jueneman
    • August 12, 2011

21. Modernist Cooking Tips That Everyone Should Know 1 2

    By Chris Amirault, April 21, 2011
    • 28 replies
    • 10.8k views
    • 
    • EnriqueB
    • July 5, 2012

22. Modernist Cuisine

    By Mutleyracers, July 3, 2022
    • 3 replies
    • 1.9k views
    • 
    • JoNorvelleWalker
    • July 4, 2022

23. Modernist Cuisine Cheese Sauce -- for one?

    By newchef, May 26, 2020   

    • Modernist
    • 5 replies
    • 13.4k views
    • 
    • jimb0
    • June 3, 2020

24. Modernist cuisine take on veggie burgers

    By jcg, January 19, 2014   

    • Modernist
    • 8 replies
    • 3.7k views
    • 
    • pbear
    • February 19, 2014

25. Modernist Demi Glacé and Espanol Sauce

    By Anonymous Modernist 571, July 10, 2012
    • 1 reply
    • 1.2k views
    • 
    • Sam Fahey-Burke
    • November 15, 2012